June 28, 2017

Jaxson Potwin - Hospitality Club


Jaxson Potwin - Hospitality Club


The Hartford Area Career and Technology Center Hospitality Club is a new Club created by the HACTC Culinary Arts students. The club’s intentions are to learn, give back and promote the Culinary Arts program. This club began because we, as Culinary Arts students, were previously enrolled in a government affiliated club which did not have involvement with Culinary Arts or Hospitality. Knowing we wanted a chance to prove ourselves, we took initial action to better our education and started our own club. 

Just like any other club, we needed to have an end goal or something to strive towards. Our class collectively decided we wanted to earn enough money to go on a overnight trip to a five star resort to discover more about this growing field. We were cognizant of the challenges and dedication this was going to bring, but Chef was confident that our group could deliver. 

We, as Hospitality club veterans, embarked on a mission to raise money, while giving back to the community. We started with a few fundraisers such as the Cookie Dough Club, the Fill Your Freezer Sale and the Pie Sale. The fundraisers were all an instant successes. 

Chef always taught us the importance of giving back to the community. We baked bread for the Upper Valley Haven, made gingerbread houses for The Family Place annual holiday auction and provided several platters of food for events at Hartford High School. At the Hartford Area Career and Technology Center we believe that once you serve your community you can continue to grow as a person. 

Part of my role as Secretary in the club is to coordinate events, keep the club organized and follow through with any requests for club events. The club was asked to do a large catering event at the Hopkins Center for the Arts for 700 people. Meeting after meeting we planned and pulled off a successful event at the Hopkins Center. This event helped us learn the different elements of the industry. We learned a lot from this experience such as the importance of communication, bulk catering and budget planning. 

Now, months later, we have just learned that we have, indeed, raised enough money to tour a five star resort. I could not be more proud of our class for taking on such a risk from starting a club from the ground up and to now setting a platform for the club for years to come.